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Made this soup this week--delicious--I added some baby spinach, a half a head of green cabbage and used vegetable stock instead of water. EXCELLENT! Bill K.#1440799
This soup is both healthy and delicious, though not quite my idea of authentic minestrone. I added 6 cups of water and a cube of vegetable bouillon, but omitted the salt. Next time I might substitute cannellini beans for the black beans and perhaps some green cabbage. Thanks for sharing a tasty recipe!
I thought it was pretty good, but it tasted a lot like the vegetable soup I grew up with, not so much like minestrone soups I've had in restaurants. We didn't add salt due to the high salt content of the canned vegetables, but it definitely needed it, we doubled the basil & oregano, and I cooking the beans 10 minutes made them mushy so I will add them closer to the end, and we completely eliminated the pasta (I don't eat pasta). We had this with garlic bread and it was tasty! Not sure I'll make it again, but if I do, next time I won't add the bay leaf and see if that makes a difference.
This was quite good. We had a large lunch today so this 'was' our dinner, paired with crusty bread. My DH (the soup lover) had 3 bowls. The only change I made was to add a teaspoon of (jarred) crushed garlic, which is equal to 2-3 garlic cloves, and an additional 1/2 teaspoon of salt. A keeper that I'll definitely be making again. Thanks for sharing.
This turned out wonderful! I did make a few small variations, but overall I followed the recipe. First, I didn't have any zucchini so I added two cups of chopped fresh spinach at the same time I added the tomatoes, beans, and pasta. Also, I drained and rinsed the beans so I added one cup extra of water. I simmered this for a total of 30 minutes instead of only 20. Great recipe!
this recipe sounds extremely delicious n' very healthy...thanks..i'll definitely make this one...